INGREDIENTS

•  2 Chuck Roast   
• To Taste, 1:1 Salt with pepper  
• 1/2 cup Beef Broth  
• Substitution:  You can also use your favorite seasonings, but salt, pepper, onion and garlic never fail
  

EQUIPMENT

•    Kettle type grill works best
•    Char Baskets Briquet Holders
•    B&B Competition Oak Briquets
•    B&B Hickory Smoking Wood Chips
•    Tongs
•    Cutting Board
•    Sharp Knife
•    Pans for Raw and cooked
•    Charcoal Chimney Starter, Lighter
•    Aluminum Foil
  

INSTRUCTIONS

1. If you can season your chuck roast the night before more that is preferred, but at a minimum season roast before you start setting up the grill and leave out to get to room temp (about 30 min)
2. Ensure grill is free from old ash and debris, clean grates
3. Open bottom vents all the way
4. Starting on one side, place briquets, like dominoes, but touching, 2 wide around the grill place hickory chips along the top of the briquets at the start of the snake, place a starter and a few extra briquets to light and start the process
5. Once charcoal is burning well, place the grate back on, put the dome on and heat to desired temp
6. We are going with 275 at the dome for this cook. Utilizing the vents to control airflow to maintain temp. I suggest keeping the bottom open 100% and use the top vent to reduce flow. 
7. Place the Chuck Roast in the middle of the grill, if you have an oven thermometer place probe in the meat
8. Place the dome on with the vents on the opposite side of the lit charcoal, this helps draw the smoke across the meat. You may need to rotate the lid periodically. Also check dome temp periodically to ensure temperature is being maintained.
9. Monitor temps until Chuck roast internal temp is approximately 165, look at the chuck roast, if you like the color (bark) you can choose to wrap at this stage or not. Wrapping is not required, but I like to do it to add some additional tenderness and flavor. If you are wrapping, place the Chuck Roast in a 1/2 pan pour in 1/2 cup beef broth (you can add additional seasonings if you like) then double wrap in heavy duty foil
10. Place probe back in meat, place back on grill. Monitor until internal temp is 205 degrees, using your instant read thermometer probe the Chuck Roast for tenderness, it should feel like going into butter.
11. If it does, great, pull meat and let rest for at least 1 hour in the foil in a hot box if available. 
12. If it is not tender enough yet, keep cooking, it could go as high as 210 or so, the probe feel is key
13. Once rested, place on cutting board, slice, serve and enjoy